Indonesian Satay Recipe

Chicken breast: The main protein, cut into cubes for easy grilling.

Soy sauce: Adds a salty, umami flavor to the marinade and sauce.

Lime juice: Provides a tangy, fresh acidity to balance the flavors.

Garlic: Adds a pungent, aromatic quality to both the marinade and sauce.

Ground coriander: A spice that adds a citrusy, slightly sweet flavor to the marinade.

Ground cumin: Adds a warm, earthy flavor to the marinade.

Peanut butter: The base for the creamy, nutty peanut sauce.

Coconut milk: Adds richness and a subtle sweetness to the peanut sauce.

Brown sugar: Adds a touch of sweetness to balance the savory and tangy elements of the sauce.

To ensure the chicken skewers are evenly cooked and remain juicy, soak the skewers in water for at least 30 minutes before threading the marinated chicken. This prevents the skewers from burning on the grill and allows for a more consistent cooking process. Additionally, when making the peanut sauce, whisk the coconut milk into the peanut butter gradually to avoid lumps and achieve a smooth, creamy texture.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in satay.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish if garlic is unavailable.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that can replace ground coriander in many recipes.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy and slightly sweet flavor to cumin.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, making it a good alternative to peanut butter.

• coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it is less rich and creamy than coconut milk.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good substitute for brown sugar.

• garlic - Substitute with ginger: Ginger provides a different but complementary flavor, adding a bit of spice and warmth to the dish.

• Allow the chicken skewers to cool completely before storing. This prevents condensation, which can make the satay soggy.

• Place the cooled chicken skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the peanut sauce separately in a sealed container. This keeps the sauce fresh and prevents the chicken from becoming too soft.

• Refrigerate both the chicken skewers and peanut sauce for up to 3 days. Reheat the chicken in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through.

• For freezing, wrap each chicken skewer individually in plastic wrap to maintain their shape and prevent freezer burn.

• Place the wrapped chicken skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the peanut sauce in a separate airtight container. Leave some space at the top as the sauce will expand when frozen.

• Freeze the chicken skewers and peanut sauce for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheat the thawed chicken skewers in the oven at 180°C (350°F) for about 15 minutes or until heated through. Stir the peanut sauce well and warm it gently on the stove over low heat, adding a splash of coconut milk if it has thickened too much.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken skewers on a baking sheet lined with aluminum foil. Cover them loosely with another piece of foil to prevent drying out. Heat for about 10-15 minutes, or until the chicken is warmed through. For the peanut sauce, transfer it to an oven-safe dish, cover with foil, and heat alongside the skewers.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or coconut oil. Place the chicken skewers in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until heated through. For the peanut sauce, pour it into a small saucepan and heat over low heat, stirring occasionally until smooth and warm.

• Microwave Method: Place the chicken skewers on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 2-3 minutes, checking halfway through to ensure they are heating evenly. For the peanut sauce, transfer it to a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat on medium power for 1-2 minutes, stirring halfway through.

• Grill Method: Preheat your grill to medium heat. Place the chicken skewers back on the grill and heat for about 5 minutes, turning occasionally, until warmed through. For the peanut sauce, you can place it in a heatproof dish and warm it on the grill's warming rack or in a small saucepan on the grill.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. For the peanut sauce, heat it separately in a microwave or on the stovetop as described above.

• Mixing bowl: Use this to combine the chicken with soy sauce, lime juice, garlic, coriander, and cumin for marination.

• Skewers: These are essential for threading the marinated chicken pieces before grilling.

• Grill: This is used to cook the chicken skewers over medium heat until they are done.

• Saucepan: Use this to prepare the peanut sauce by combining peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and garlic.

• Tongs: These are useful for turning the skewers on the grill to ensure even cooking.

• Measuring spoons: Use these to measure out the soy sauce, lime juice, coriander, cumin, and brown sugar accurately.

• Knife: This is needed to cut the chicken breast into cubes and to mince the garlic.

• Cutting board: Use this as a surface for cutting the chicken and mincing the garlic.

• Whisk: This helps in mixing the peanut sauce ingredients until smooth.

• Serving platter: Use this to present the grilled chicken skewers with the peanut sauce on the side.

Marinate in advance: Prepare the chicken and marinate it the night before to save time on the day of cooking.

Pre-make the sauce: Make the peanut sauce ahead of time and store it in the fridge. Reheat gently when ready to serve.

Use pre-cut chicken: Buy pre-cut chicken breast to skip the cutting step and save time.

Opt for quick grilling: Use a grill pan or broiler if you don't have an outdoor grill to speed up the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.